| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Thai | Eat-lf mail, Salads, Tried | 6 | Servings |
INGREDIENTS
| 1 | c | Cantaloupe |
| 1/2 | c | Lowfat yogurt, vanilla or |
| plain | ||
| 4 | t | Sugar, or less |
| 1 | c | Cantaloupe |
| 1/4 | c | Fresh orange juice |
| 2 | T | Nonfat dry milk solids |
| 2 | T | Mango chutney, hot |
| 1/4 | t | Thai Seasoning blend |
| McCormick | ||
| Mango-Passion Jump-up Hot | ||
| Sauce optional | ||
| Fresh chopped cilantro | ||
| leaves garnish |
INSTRUCTIONS
Cut cantaloupe into chunks and place in the bowl of a food processor. Add other ingredients blend thoroughly. Chill or serve immediately over fruit salad. May be used as "stock" for a soup; add cucumbers and spices, to taste. For a tangier Dressing: use 1/2 cup kiwi fruit in place of 1-cup melon. 3% cff. Serves 6, 2 tablespoon each: 30 cals, 0.9 protein, 0.1 g fat; 7 g carb; 226 mg sodium, 0.1 mg cholesterol. Dip for Vegetables and Fruit: Puree the cantaloupe. Combine all by hand for a thicker dip. Serve as dip for platter of red grapes, cucumbers, cherry tomatoes, cut cauliflower, watermelon chunks (seedless), and mushrooms. ~-Jul 30 97 patH Ideas presented in Inland Empire Magazine August 1997: "Dress It Up". Busted by KitpatH and shared with Eat-lf. Recipe by: Hanneman (Riverside) Posted to Digest eat-lf.v097.n193 by KitPATh <phannema@wizard.ucr.edu> on Jul 31, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 36
Calories From Fat: 2
Total Fat: <1g
Cholesterol: <1mg
Sodium: 99.2mg
Potassium: 175.8mg
Carbohydrates: 7.1g
Fiber: 1g
Sugar: 5.2g
Protein: <1g